Vegan Brussels Sprouts Sliders

Vegan Brussels Sprouts Sliders

Sliders, in Brussels sprout form?! Grainy mustard, marinated tempeh, and most importantly, roasted Brussels sprout buns…how clever!

I stumbled upon a version of this recipe over on the New York Times a few years back, and quickly decided it was Friendsgiving material.
Vegan Brussels Sprouts Sliders

Upon bringing the sliders to a holiday gathering of friends, I was quickly welcomed with similar enthusiasm to that which I held upon hearing of the idea.

“Brussels sprout buns? Genius!”

The plate of sliders was empty almost immediately, and I was both happy (recipe success!) and sad (all that effort gone in a snap!), but mostly happy with how well these turned out.

The recipe was destined for a repeat.

Vegan Brussels Sprouts Sliders

This year, when I was brainstorming what to make for my family’s Thanksgiving, I decided to pull this recipe out of the archives.

Once again, the sliders were an instant hit at the Thanksgiving table and gone long before we sat down to feast. (Although I admit, at least a few of them in went into my stomach before transporting from my kitchen to my sisters.)

I’m sharing this recipe with you now to bookmark for your next holiday feast — whether it’s a Christmas dinner, a New Year’s Eve dinner party, or anything else in between.

These are hands-down delicious. They do take a bit of tedious assembly. However, it’s certainly worth it when you look at the end result — so cute and so tasty, a double win!

Vegan Brussels Sprouts Sliders

Yield: 20-25 Brussels sprout sliders

Recipe adapted via NY Times


  • 6 Tbsp. olive oil, divided
  • 2 large sweet or yellow onions, chopped
  • Salt, to taste
  • 20-25 large brussels sprouts
  • 2 Tbsp. soy sauce
  • 3 cloves garlic, minced
  • 1 tsp. ground cumin
  • 1/2 tsp. cayenne pepper
  • 1 pkg. tempeh, cut width-wise into thin slices
  • 5 tsp. grainy mustard
  • Toothpicks


  1. Heat a large skillet over medium heat. Add 2 Tbsp. olive oil, heat for a minute, then add the onions and a sprinkling of salt. Stir frequently, making sure to stir from the bottom to dislodge any sticking onions.
  2. They will begin to yellow and shrink in volume; as they darken from yellow to more of a caramel color, lower the heat. Keep sautéing for 20-25 minutes, until the onions are soft and caramelized.
  3. Preheat the oven to 375F. Cut the Brussels sprouts in half from top to bottom.
  4. In a bowl, mix together 4 Tbsp. olive oil, soy sauce, pressed garlic, cumin and cayenne to make the marinade. Arrange tempeh in a single layer in a large dish. Pour half the marinade on top and toss. Let sit for 20 minutes.
  5. Meanwhile, line a large baking sheet with parchment paper and use the remaining marinade to dip each side of the Brussels sprout halves. Place marinade-dipped sprouts cut-side down on the baking sheet. Bake for about 20-30 minutes, until sprouts soften and edges are crisp.
  6. Once done marinating, bake temeph 18-25 minutes, or until edges are browned. Remove from oven, and tear into pieces to fit size of each Brussels sprout.
  7. Take one half of a Brussels sprout and smear with mustard and a spoonful of the caramelized onions. Add a piece of the cut tempeh. Take the other half of the Brussels sprout and position it so the two spouts are like buns on a burger, with the cut sides facing each other; secure with a toothpick. Repeat until all the Brussels sprouts have been transformed into sliders.
  8. Serve immediately, or keep warm on a baking pan in the oven.

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